Powder rice
By VicentaLakin
A long time ago, in Guddu Anyang, a year of drought, the people had no water to eat, when there was a small well in a powder store in the Great West Gate in the city, which was shallow enough to sustain production, and the people had no choice but to produce the waste from the powder house. – Pulp comes home to cook with thirst, and because of its sourness, people are made of millet, salt, wild vegetables, etc. After the dry years, after some time, the smell of past powdered rice was reminisced with peanuts, soybeans, soy oil and soy oil. Following the cook's fine preparation, the world's famous tradition of eating powdered rice has evolved over time。
Recipe Recommendations
- sour and salty
- cook
- several hours
- ordinary
Steps for Powder rice
1
1. All food items are ready。
2
The powder is poured into the pot and, when it is smouldered, mixed with half a spoon of oil。
3
3. Put in peanuts, soybeans, until the powder rolls out and drops into the millet, the cascading pot is at a microrolling level to regulate the size of the fire and to last 30 minutes。
4
4. Beads and carrots, which last 40 minutes, are constantly mixed with clockwise needles to prevent spills。
5
5. In the first five minutes, the boiler magnified the oil and, at 9 a.m., poured in the garlic powder and poured into the powdered pan。
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6. The fragrances are fragranced into the fragrances of the oil, and they are poured into the finely prepared powdered rice pan。
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7. Products, please enjoy。Powder rice Make Tips
1. Packagings with powder shall not contain water and may use empty edible drums. 2. Pulp needs to be placed overnight or for days, and the sour smell will survive. 3. The cabbage, after which the radish is placed, must be intruded and protected against spills. The more time it lasts, the more dense it gets。